Rachel Christensen sent this recipe for green beans. I've never cooked with shallots, but I'm pretty sure you could substitute for regular onions.

Here is that recipe for green beans.

Ingredients

• 1/2 cup balsamic vinegar
• 2 large shallots, finely chopped
• 4 tablespoons (1/2 stick) butter, room temperature

• 2 pounds green beans, trimmed

Preparation

Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.

Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)

Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.